Creamy Chicken and Wild Rice Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cups Wild Rice Blend, prepared
2 Sticks Real Butter
1 Onion, finely chopped
1 Bag Frozen Carrots, crinkle cut
1 Bag Frozen Peas
2 Boxes Chicken Stock or Broth
1 Can Cream of Chicken Soup
1 Package Boneless Skinless Chicken Thighs, raw, cut into bite size bits
Flour
˝ Pint of Heavy Whipping Cream
Salt to Taste
Desired Seasoning
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Directions: |
Directions:
Prepare two dry cups of wild rice blend as directed on package. While rice is cooking, in large pot, place one stick of butter and chopped onion. Sauté onion until translucent. Add in bag of frozen carrots and frozen peas. Once carrots and peas lose their chill, add in the two boxes of chicken broth/stock and the one can of cream of chicken soup. Bring to a boil.
While waiting for pot to boil, cut up chicken thighs into bite size pieces. When boiling, place the chicken thigh pieces into the pot and return to boil allowing it to boil for 15 minutes or until chicken is cooked thoroughly. When the chicken is finished, add the rice to the pot and stir.
In the pot the rice was cooked in, place the other stick of butter and flour to make a roux. When the roux is ready, slowly add to your soup while whisking to make sure there are no lumps. Once the soup has thickened to your desired consistency, add half a pint of heavy whipping cream.
Add desired amount of seasoning and enjoy!
Makes one large crock pot full.
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